Kaju as they are popularly known in our part of the world and Cashew for the rest are considered to be a part of the royal and rich appetite.
Actually a seed of the Apple Cashew fruit, it is actually being considered in the family of nuts.
Kaju is considered to yield a significant amount of calories essential for body growth. Rich in minerals like manganese, potassium etc, it is also is a source of mono saturated fatty acids good for the heart.
The use of Kaju in Indian cooking is rich and abundant, right from the base of some rich, delicious gravies to top of some lip smacking sweets as their garnish.
The reason I called the kaju curry a royal feast is because of its richness and obviously the presence of cashew.
What you require:
- Heat oil/ butter in a pan. Add cumin seeds, let them splutter. Add onion & saute until it gets light pink.
- Add ginger-garlic paste & stir well.
- Now add cashew nut paste, tomato puree, stir well.
- Add red chili powder, turmeric powder, coriander powder, garam masala. Turn heat low, stir constantly until oil falls apart.
- When it reaches at a curry like consistency, add cashew nuts, salt & cook it for 5 mins.
- Now add yogurt & turn off the heat.
- Garnish with coriander leaves & fresh cream.
- Serve hot.
- You can make the cashew paste by soaking the cashew in hot water for 20 mins and then grinding it with milk or cream.
- Make the recipe a little more rich by adding cream and khova to it instead of yogurt.